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1
Whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend.
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2
Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes.
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3
Remove bowl from over simmering water; whisk butter into curd.
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4
Strain through fine strainer set over bowl; discard solids in strainer.
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5
Press plastic wrap directly onto surface of curd; chill overnight.
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6
(Curd can be made up to 2 days ahead.
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7
Keep refrigerated.)
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8
Position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 350F.
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9
Butter four 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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10
Line bottoms of pans with parchment paper rounds.
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11
Butter parchment; dust with flour.
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12
Sift flour, baking soda, and salt into large bowl.
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13
Using electric mixer, beat butter in another large bowl until smooth.
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14
Gradually add sugar and beat until very well blended, about 5 minutes.
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15
Beat in eggs 1 at a time, scraping down sides of bowl before each addition.
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16
Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
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17
Divide batter equally among prepared cake pans.
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18
Place 2 cake pans on top rack of oven and 2 pans on bottom rack; bake until golden and tester inserted into cake centers comes out clean, reversing pans after 15 minutes, about 30 minutes total.
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19
Cool cakes in pans on racks 10 minutes.
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20
Turn cakes out onto racks; peel off parchment paper.
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21
Turn cakes right side up on racks; cool cakes completely.
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22
Place 1 cake layer on platter.
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23
Spread 1/3 of ginger-lime curd (about 1/2 cup) over, leaving 1/2-inch plain border around edge of cake.
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24
Repeat procedure on 2 more cake layers.
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25
Let each cake layer stand 10 minutes.
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26
Stack cake layers, curd side up.
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27
Top with fourth cake layer.
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28
Let cake stand at room temperature while preparing frosting.
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29
Insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked cake layers in place while frosting.
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30
Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend.
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31
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water).
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32
Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes.
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33
Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer.
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34
Remove bowl from over simmering water.
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35
Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.
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36
Spread marshmallow frosting thinly over top and sides of cake.
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37
Remove bamboo skewers.
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38
Press flaked coconut into marshmallow frosting on top and sides of cake.
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39
(Cake can be prepared 1 day ahead.
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40
Cover with cake dome and refrigerate.
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41
Let stand at room temperature 2 hours before serving.)
